PolitiCook.net

Eggplant or Aubergine?

I like both, since they are the same. We use aubergine/eggplant in Provencal cooking till the cows come home! In Greece there’s the Moussaka, a hearty dish of baked eggplant & lamb. Throughout the Middle Eat eggplant is revered and eaten in many clever ways. At home, quite often I’d bake eggplants & bell peppers with a little olive oil and fresh thyme, a simple fare, delicious hot or cold.

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Ode to the Raspberry

There’s nothing better than a bowl of fresh fruit or berries for dessert, served with a dollop of slightly beaten fresh cream. For me, the ultimate luxury would be a bowl of raspberries. Next to the white peach, it would have to be my favorite, and it’s packed with goodness.

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The Wrong End of a Pineapple!

The pineapple has served as both a food and a symbol throughout the human history of the Americas. Originally unique to the Western Hemisphere, the fruit was a culinary favorite of the fierce Carib Indians who lived on islands in the sea that still bears their name.

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The Pomegranate: Fruit from the Gods

The pomegranate, a Persian native, is one of the oldest fruits known to man. Originally thought to be native to China, pomegranates were actually brought to China about 100 B.C. by Han dynasty representative, Jang Qian, who also introduced coriander, walnuts, peas, cucumbers, alfalfa, grapes and caraway seeds to the Far East.

The Romans called it the Punic apple. The pomegranate made its way to Italy via Carthage (Punic), and therein lies the root of its Latin name, Punicum malum (apple). Its current botanical name is Punicum granatum with Punicum recognizing Carthage as a focal point for pomegranate. In France we call it Grenade, and we make a delightful syrup called Grenadine.

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